Dinner

Lemon Rosemary Chicken Thighs

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These lemon rosemary chicken thighs are such an easy and nourishing dinner. You should definitely grill leftovers to have the next day for lunch. They’re bursting with flavor from the lemon juice and rosemary and so satisfying. We used bone-in and skin-on chicken thighs for added nutrients and flavor as well! You can pair these with just about anything for a quick dinner. We did rice and green beans, but feel free to use any carb or veggie! Enjoy!

Overhead view of lemon rosemary chicken thighs on white marble slab with extra rosemary and lemon slices in the background.

What you need to make lemon rosemary chicken thighs + substitutions:

  • Chicken thighs- We used chicken thighs for this recipe and they were fabulous. A fun change up to the usual chicken dish. However, chicken breasts would work fine as well. You’d just have to adjust the cook time. We chose bone-in and skin on chicken thighs because of the extra benefits of flavor and nutrition. The bones are loaded with nutrients plus keeping them in while cooking helps the flavor to spread into the chicken!
  • Olive oil- The olive oil adds a great brightness and lightness to these lemon rosemary chicken thighs. It helps crisp them up and add additional flavor.
  • Lemon juice- The lemon helps to tenderize the chicken and gives it a nice bright flavor.
  • Sea salt- We use sea salt for every single thing we make. Sweet and savory because it brings out the flavor. Our favorite brand of sea salt is hands down Redmond. You can use the code daddioskitchen for 15% off!
  • Black pepper- Black pepper is always essential!
  • Garlic powder- Thomas always cooks with garlic because it brings out so much delicious flavor.
  • Onion powder- The onion powder also adds some delicious flavor for these chicken thighs.
  • Fresh rosemary- We had some rosemary in our garden that we’ve been wanting to use and they were perfect for this dish. You could use dried as well, but the fresh was fantastic.

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Lemon Rosemary Chicken Thighs

These lemon rosemary chicken thighs are such an easy and nourishing dinner. You should definitely grill leftovers to have the next day for lunch. They're bursting with flavor from the lemon juice and rosemary and so satisfying. We used bone-in and skin-on chicken thighs for added nutrients and flavor as well! You can pair these with just about anything for a quick dinner. We did rice and green beans, but feel free to use any carb or veggie! Enjoy!
Course: Main Course
Keyword: chicken, chicken thighs, dinner, easy dinner, gluten free, kid friendly
Servings: 4

Ingredients

  • lbs chicken thighs
  • ¼ cup olive oil
  • ½ lemon juiced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh rosemary chopped
  • fresh lemon slices for garnish

Instructions

  • Pat dry your chicken thighs to dry them out. Then in a large bowl, mix them together with the olive oil, lemon, and all the seasonings.

To Grill:

  • Heat your grill. Cook chicken on both sides for about 7 minutes until nice and crispy and cooked through and the internal temperature is 165F degrees.

To Bake:

  • We grilled ours but you could easily bake them as well. Preheat your oven to 425F degrees.
  • Place your chicken on a sheet pan or in a large baking dish and top with extra rosemary.
  • Bake for 35-45 minutes until the chicken is cooked through and reaches an internal temperature of 165F degrees. We always use a meat thermometer, and this is our favorite one! If they don't get crispy enough, you can always broil them for 2-3 minutes after cooking until they brown. Just make sure to keep a close eye because they will brown quickly!
  • Top with fresh lemons and extra rosemary for garnish. Serve with sides and enjoy! We did rice and steamed green beans and it was a hit!

Notes

For Storing: Store in an airtight container in the fridge for 4-5 days.
 

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